Serve with a simple tossed salad and some roasted sweet potatoes to round out the meal.
Toast coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute.
Coarsely grind in a spice grinder or mortar and pestle.
Transfer to a small bowl and stir in oil, brown sugar, salt and pepper.
Coat both sides of pork chops with the mixture.
Oil the grill rack.
Transfer the pork chops and fruit to a serving dish and let rest for 5 minutes.
Serve topped with feta and mint.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
